Honey Bourbon Pub Style Steak Tips

Honey Bourbon Pub Style Steak Tips ~ beautifully caramelized pan seared steak tips just like your favorite pub or restaurant, topped with sautéed mushrooms and onions and served up with the best potatoes ever.

We eat steak pretty routinely in the summer. It’s an easy go-to on the Weber but as cold as it’s been lately no one wants to draw the short straw to see who’s putting on their coat and hat to grill outside.

Cooking steak indoors means we stay toasty warm while still enjoying delicious, caramelized steak in just a few minutes. Of course, we could always get dressed and head to our local pub or favorite restaurant ~ pretty much everyone makes steak tips these days. But today we’re staying warm and enjoying some Honey Bourbon Pub Style Steak Tips at home and you can, too.

Marinating the steak with a few simple ingredients a couple of hours (up to 4 hours) tenderizes the steak and infuses so much flavor, elevating the taste without overpowering it. The beautiful sautéed onions and mushrooms cook right in the same skillet.

I used sirloin steak today because that’s what was on sale at the grocery store which is typically my jumping point when choosing meat. Use the kind of steak you’d usually grill, but skip the nicer, more expensive cuts, like tenderloin. It’s delicious all on its own and doesn’t need help with flavor or tenderizing.

Just as when you grill outside, you’ll want to take the steak tips out of the frig about ½ hour before you start cooking and bring them to room temp.

Tip: Bringing meat to room temperature before cooking allows it to cook more evenly.

To marinate the steak tips, whisk the Dijon, honey, bourbon, soy sauce, Worcestershire, one tablespoon of oil and the garlic together in a bowl, combining thoroughly then add it to a large zip to bag.

Trim the steak of any excess fat or grizzle, cut it into about 1″ cubes then drop it into the marinade, tossing to coat and refrigerate a couple of hours (up to 4 hours).

Cooking:

First thing, put the fan on man. Not kidding. We’re searing meat in a hot skillet, so there’s gonna be a little smoke. Not firemen in your driveway smoke, but the kind where some ventilation is needed.

Add the other tablespoon of vegetable oil to a heavy bottom skillet over medium-high heat. Cast iron or stainless steel skillets work well.

When the oil is hot (you’ll see it shimmering), shake off the excess marinade from the steak and add a few pieces at a time without crowding the pan (work in batches) then season them with salt.

Sear a couple of minutes on each side and ends then transfer the pieces to a plate. Continue until all the steak tips are cooked seasoning each batch with salt.

In the same skillet add the mushrooms and onions, season with salt and pepper and cook several minutes, turning occasionally until they’re browned.

Once the mushrooms and onions have finished cooking, if you’re not making potatoes add the steak back into the skillet along with the juices from the plate to warm them a bit then serve right away.

Potatoes:

Potatoes are my all time favorite side dish, prepared pretty much any way you can think of. If it’s not yours, a salad or toasted baguette would go well or enjoy the steak tips as alone as an appetizer with your favorite beverage.

BUT if potatoes are your jam, here’s how I made the ones in the photos.

Bake the potato as you normally would. If you’re pressed for time you can always microwave it, but it’s important the potato is tender and fully cooked.

Once the potato is fully cooked and after you’ve cooked the Honey Bourbon Pub Style Steak Tips, mushrooms and onions and transferred them all to a plate, slice the potato into 4 quarters.

In the same skillet you cooked the steak tips, mushrooms and onions (don’t wash the skillet!), add another tablespoon of oil and lay the potatoes face down into the skillet over medium to medium-high heat browning on each side. Lay the rosemary sprig between the potato wedges to add a light but delicious flavor to the potatoes.

Since the liquor cabinet was already opened for the making of these Honey Bourbon Pub Style Steak Tips, reach in again and whip up a couple of Raspberry (or classic) Mojitos to go with them. You won’t regret it.

Enjoy!

If you make this recipe, leave me a comment~ I’d love to hear from you because silence isn’t always golden ~ especially if there’s a toddler around ~ then silence can be suspicious.

Whisk the Dijon, honey, bourbon, soy sauce, Worcestershire, one tablespoon of oil and the garlic together in a bowl, combining thoroughly then add it to a large zip to bag.

Trim the steak of any excess fat or grizzle, cut it into about 1″ cubes then drop it into the marinade, tossing to coat and refrigerate at least a couple of hours (up to 4 hours).

Add the other tablespoon of vegetable oil to a heavy bottom skillet over medium-high heat.

When the oil is hot, shake off the excess marinade and add the steak a few pieces at a time without crowding the pan (work in batches) then season them with salt.

Sear a couple of minutes on each side and ends then transfer the pieces to a plate. Continue until all the steak tips are cooked seasoning each batch with salt.

In the same skillet add the mushrooms and onions, season with salt and pepper and cook several minutes, turning occasionally until browned.

Once the mushrooms and onions have finished cooking, add the steak back into the skillet along with the juices from the plate to warm them a bit then serve right away.

Potatoes:

If you're making the potato as well, reserve the steak, mushrooms and onions on a plate.

Bake or microwave the potato as you normally would until it's fully cooked.

Slice the potato into 4 quarters.

In the same skillet you cooked the steak tips, mushrooms and onions, (don't wash the skillet!) add another tablespoon of oil and lay the potatoes face down into the skillet over medium to medium-high heat browning on each side.

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Welcome to A Gouda Life where you'll find recipes for real life that splurge on flavor, not cost. Simple ingredients, easy-to-follow recipes and delicious results. My favorite part: many go from stove to table in 30 minutes or less. And me? I'm obsessed with cheese, need coffee like air, and won’t say no to a glass of wine and a tasty appetizer or dessert. Ever. Read More...

Brought to you with love, cheese and a little bit of wine; 2016, A Gouda Life